Taste Tempters

March Music Mania

2011-03-24T07:42:00.000-07:00

MARCH MUSIC MANIA

Our recipes this month will either have a music group
or performer in the name
or it will be a favorite meal/food of a singer or band.

Music Mania Menu:

Salad: BLACK EYED PEAS with Asparagu SPEARS Salad
Appetizer 1: TOM PETTY's Hot Buffalo Wings Meatballs w/Blue Cheese Cream Sauce
Appetizer 2: LADY ANTEBELLUM - Lady Port-ebullum Mushroom Appetizer
Bread 1: Pan-D-Bano (Columbian Cheese Bread)
Bread 2: ELVIS Biscuits
Soup: BOWLING FOR SOUP - Italian Wedding Soup
Vegetable: SPICE-Roasted Butternut Squash and Onions (Spice Girls)
Pasta: Shrimp Fra Diavolo with RED HOT CHILI PEPPERS (Diavolo or Devil is compatible with "The Devil Went Down To Georgia"
Main Dish: Creamy PINK Vodka Sauce with Penne
Dessert 1: JUDY GARLAND Rainbow Cupcakes topped with EMiNEM's
Dessert 2: MADONNA's favorite Brownies

(Desserts will be served ala VANILLA ICE cream (Depache) MODE)

February's Theme is Dinner Romance

2011-02-24T23:15:00.000-08:00

We really didn't have a theme for this month but it has turned out to be a Romantic Menu.

Tonight we will be preparing:

Salad: Golden Jewel Blend Mediterranean Salad w/Feta
Soup: Chicken & Dumpling Soup
App: Baby Portabella Stuffed w/Sausage, Mascarpone and Marsala Wine
Main: Chicken Mozzarella w/Tomato, Mushrooms, Artichokes & Marsala Wine
Pasta: Farfalle Pasta w/Zucchini & Lemon Cream Sauce
Dessert: Raspberry Genache Pie, Fruit Cocktail Cake

Recipes will be posted soon!

Sausage Stuffed Portabella Mushrooms

2011-02-24T23:05:00.000-08:00

Prepared by Jen

Ingredients:

16 extra-large white mushrooms (Baby Portabellas)
2 tablespoons good olive oil
2 1/2 tablespoons Marsala wine or medium sherry (instead of coating mushrooms w/wine & oil I added 3 or 4 Tbls of the wine to sausage mixture.)
3/4 pound sweet Italian sausage, removed from the casings
4 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions:

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop . Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside. (I added a couple chopped mushrooms to the chopped stems and I don't toss them in wine and olive oil).

Heat 2 tablespoons olive oil in skillet over medium heat. Add the sausage, crumbling it. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Add 3 - 4 Tbls Dry Marsala wine. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley. Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing is browned and crusty about 50 minutes.

Note: Recipe is by Ina Garten

Grilled Naan Pizza

2011-02-24T23:03:00.000-08:00

Prepared by Kathi-Anne

Ingredients:

1/4 of 6 oz pkg Food You Feel Good About Baby Spinach (about 2 cups), divided
1 tsp Wegmans Pure Olive Oil
Salt and pepper to taste
1 pkg (2 loaves) Food You Feel Good About Traditional Naan
4 Tbsp Summer Fresh Artichoke & Asiago Dip (Cheese Shop), divided
6 Tbsp Summer Fresh Bruschetta (Cheese Shop), drained, divided
4 balls bocconcini (Mediterranean Bar), sliced into fifths, divided

You'll Need: Grill foil; non-stick cooking spray

Directions:

Preheat grill on MEDIUM-HIGH.
Toss spinach with olive oil; season to taste with salt and pepper. Set aside.
Spread each naan with 2 Tbsp artichoke dip; top with 1/2 spinach; 1/2 of bruschetta and mozzarella slices. Season to taste with salt and pepper.
Spray foil with nonstick spray; place on grill. Reduce heat to MEDIUM. Place naan pizzas on foil; cover grill. Cook 7-9 min, occasionally checking for flare-ups, until toasted but not burnt.
Quarter pizzas; serve immediately.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Golden Jewel Blend Mediterranean Salad with Feta

2011-02-24T23:00:00.000-08:00

Prepared By Kelly

Ingredients:

1 pkg (8 oz) Food You Feel Good About Golden Jewel Blend (Grocery Dept), cooked per pkg directions, chilled
1/2 cup Food You Feel Good About Lemon Vinaigrette, divided (Produce Dept)
1 small red onion, diced (about 1/2 cup)
1/2 cup Roasted Red Tomato Strips (Mediterranean Bar)
1/2 cup Kalamata olives (Mediterranean Bar), sliced
1 Tbsp chopped Food You Feel Good About Oregano
1 pkg (0.25 oz) Food You Feel Good About Mint, chopped
1/2 pkg Food You Feel Good About Fresh Baby Spinach, thinly sliced
1/2 cup plain crumbled feta (Cheese Shop)
Salt and pepper

Directions:

Place cooked grain blend in large mixing bowl; stir in 2 Tbsp vinaigrette. Chill about 1 hour, stirring often to prevent sticking.
Add onion, tomato, olives, oregano, mint, spinach, and feta to grain blend. Stir to mix.
Add remaining 6 Tbsp lemon vinaigrette; season with salt and pepper. Toss.

Note: Recipe From Wegman's Food Markets Menu Magazine Winter 2011

Onion Bread

2011-02-24T22:56:00.000-08:00

Prepared by Debbie

Ingredients:

1 (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
2 tablespoons shortening
1 tablespoon minced onions
1/2 teaspoon dried oregano
3 1/2 cups bread flour
2 tablespoons butter, melted (or olive oil)
1/2 onion, sliced

Directions:

In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Stir dough to deflate and place it into a lightly greased 8x8 baking pan (You can use a regular 9x5 loaf pan). Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

Chicken Mozzeralla Bake

2011-02-24T22:48:00.000-08:00

Prepared by Debbie

Ingredients:

flour for dredging
salt and pepper
garlic powder
1 tablespoon olive oil
1 tablespoon butter
8 ounces sliced mushrooms
1 tablespoon butter
2 to 3 tablespoons Marsala or white wine, or use chicken broth
1 can artichoke hearts, chopped
1 medium to large tomato, sliced
4 to 6 green onions, thinly sliced
8 ounces Mozzarella cheese, sliced

Directions:

Pound chicken breast halves between sheets of plastic wrap until evenly thinned out. Salt and pepper both sides then sprinkle lightly with garlic powder. Dredge each seasoned chicken piece in flour. In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add chicken to the heated skillet; cook for about 5 minutes on each side. Remove to a baking dish. Add 1 more tablespoon butter to the skillet along with the wine or broth then saute the mushrooms until tender and golden brown. Pour mushroom mixture over chicken in baking dish. Top with tomato slices and sliced green onions. Place Mozzarella slices over all. Bake at 325° for 25 minutes.

Note: I doubled the wine sauce

Green Beans with Cherry Tomatoes

2011-02-24T22:43:00.000-08:00

Prepared by Patty

Ingredients:

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 1/2 teaspoons chopped fresh basil
2 cups cherry tomato halves

Directions:

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Farfalle Pasta with Zucchini and Lemon-Cream Sauce

2011-02-24T22:38:00.000-08:00

Prepared by Theresa

Ingredients:

1 (16 ounce) package farfalle (bow tie) pasta
1 1/2 cups whole milk ricotta cheese, at room temperature (I used part-skim)
1/2 cup mascarpone cheese
1/3 cup grated Parmesan cheese
2 tablespoons grated fresh lemon peel, or more to taste
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
4 cups thinly sliced zucchini
6 cloves garlic, thinly sliced
1 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided

Directions:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

Banana Coconut Nut Muffins

2011-02-24T22:32:00.000-08:00

Prepared by Jen

Recipe coming soon

Chicken With Dumplings

2011-02-24T22:28:00.000-08:00

Recipe Coming Soon

Raspberry Genache Pie

2011-02-24T22:25:00.000-08:00

Prepare by Cathy

Recipe coming soon

Fruit Cocktail Cake

2011-02-24T22:20:00.000-08:00

Prepared by Cathy

Recipe coming soon

Warming Up with Soup, Bread and Salad ...

2011-01-25T23:46:00.000-08:00

Taste Tempters is bringing in the new year with a Soup, Bread and Salad theme. It's been below zero temperatures the last few days so what better way to bring in the new year with some warm soups, homemade bread and salad.

Our Menu for tonight:

Pear Salad with Raspberry Cream Dressing
Cheddar French Bread
Olive-Rosemary Dinner Rolls
Baked Potato Soup
Wonton Soup
Chipotle Chicken and Tomato Soup
Sweet Potato Soup

Recipes will be posted later this week!

Pear Salad with Raspberry Cream Dressing

2011-01-25T23:16:00.000-08:00

Prepared By Debbie

Ingredients:

* 3/4 cup sour cream
* 1/4 cup raspberry preserves
* 3 tablespoons red wine vinegar (I used Raspberry Blush Vinegar)
* 1/8 teaspoon Dijon mustard
* 4 firm, ripe pears
* 2 tablespoons lemon juice
* 1 head Bibb lettuce, torn
* 1 small head romaine lettuce, torn
* 1/2 cup freshly shredded Parmesan or Asiago cheese
* 1/2 cup Caramelized Pecans (another variation is to replace nuts with 6 bacon slices, cooked and crumbled)
* 1/2 cup fresh raspberries (I'm substituting with dried cranberries)

Preparation:

1. Whisk together first 4 ingredients. Set dressing aside.
2. Peel pears, if desired; quarter pears. Brush with lemon juice.
3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, nuts (or bacon), and raspberries.

Mixed Greens Cashew Salad with Orange Dressing

2011-01-25T23:14:00.000-08:00

Prepared By Karen

Salad:
Mixed Greens
Mandarin Oranges (1 can drained)
Cashews
Chow Mein (crisp) Noodles

Dressing:
1/3 cup apple cider vinegar
3/4 cup sugar
½ tsp. dry mustard powder
Sprinkle of salt
½ cup vegetable oil
3 TBSP. Orange Juice

Preparation:
Toss salad. Mix dressing in a blender. Serve and enjoy!

Olive Rosemary Dinner Rolls

2011-01-25T23:12:00.000-08:00

Prepared by Debbie

This Olive Rosemary Bread recipe is from one my favorite food blogs, All That Splatters - be sure to check out this blog for the most scrumptious recipes!

Basic dough:
1 teaspoon dry active yeast
1 teaspoon sugar
1 cup (240ml) lukewarm whole milk
2 ½ cups (350g) all purpose flour (I used bread flour)
1 teaspoon salt
1 tablespoon olive oil

Olive-Rosemary Dinner Rolls Ingredients:
1 quantity basic dough
generous 1/2 cup black olives
1-1/2 tablespoons fresh rosemary leaves
flour, for kneading
olive oil, for brushing

Preparation:
Place the yeast, sugar and milk in a bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Add the flour, salt and oil to the yeast mixture and mix until a smooth dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little extra flour if the dough becomes too sticky. Cover with plastic wrap, set aside in a warm place for 1 hour or until doubled in size.

Brush sixteen 1/2 cup (120ml) capacity pans with oil or cooking spray.

Press down the olives with the palm of your hand to remove the stones, then tear the olives into pieces. Knead the olives and rosemary leaves into the dough on a generously floured surface, incorporating extra flour to compensate for the wetness of the olives. Divide into 16 pieces and roll into balls. Place in prepared pans, cover with a clean tea towel and set aside in a warm place for 45 minutes or until the dough is doubled in size. In the meantime, preheat the oven to 180°C/350°F. Brush with the oil and bake for 20-25 minutes or until golden.

Makes 16
Note: "These reheat really well." (they really do!)

Cheddar French Bread

2011-01-25T23:05:00.000-08:00

Prepared by Debbie

This is a variation of All That Splatter's Cheddar Jalapeno Bread...basically I prepared the recipe the same as hers except I eliminated the Jalapeno peppers and added a bit more cheddar cheese than what the recipe calls for.

Note: Don't let the preparation steps intimidate you - it looks more complicated than what it really is ... making bread is quite easy.

Ingredients:
3-1/2 cups bread flour
2-1/2 teaspoons (note: 1 packet of yeast is usually 2-1/4 teaspoons)
2 teaspoons salt
1-1/3 cups cold water, plus additional 1/3 cup cold water
4 ounces cheddar cheese
optional: 2 fresh jalapeno peppers, minced, or 4 tablespoons pickled jalapeno peppers, minced

Preparation:
Place the flour, yeast and salt in the bowl of the food process (I used my kitchen aid). Pulse to mix. Add 1-1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigorously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (Note the French do not grease the bowl because they believe the dough needs a seat to push up from.) This first rise is sufficient when the dough has definitely started to rise and is about 1-1/2 times its original volume.

Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14-inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Second rise in the bowl - about 1 to 1-1/2 hours or longer. The bread should be 2-1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing. (very important step...this step took longer than the time indicated...about 2 hours..it depends on how warm your house is, etc.)

Cut the dough in half. Set one piece aside and cover with a towel. On a lightly floured work surface pat the dough into a 14-inch rectangle, squaring it up as evenly as you can. Distribute half of the cheese and the jalapenos (if using) and press lightly into dough. Lengthwise, roll dough up, pinching to seal the long edge and the ends. Curl the dough around itself, snail-like, pinching the end of the dough to the loaf. Flatten slightly. Repeat with other half of dough.

Last rise - Cover dough with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place baking stone in oven and preheat oven to 500 F. Place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden brown and has an interior temp of 200°F. Takes about 20 - 30 minutes.

Note on baking: I baked mine at 350 degrees for the first 10 minutes then turned the oven to 500 degrees and baked 15 more minutes. (I did this to prevent burning)

~Enjoy!

Baked Potato Soup

2011-01-25T23:00:00.000-08:00

Prepared by Patty

Ingredients:
* 2 potatoes
* 3 tablespoons margarine
* 2 cups chopped white onion
* 2 tablespoons all-purpose flour
* 4 cups chicken stock
* 2 cups water
* 1/4 cup cornstarch
* 1 1/2 cups instant mashed potato flakes
* 1 teaspoon salt
* 3/4 teaspoon ground black pepper
* 1/2 teaspoon dried basil
* 1/8 teaspoon dried thyme
* 1 cup half-and-half
* 1/2 cup shredded Cheddar cheese
* 8 ounces bacon - cooked and crumbled
* 2 green onions, chopped

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Bake potatoes for 1 hour, or until done. Set aside to cool.
Melt butter in a 3 quart saucepan over medium heat. Saute onions until tender and golden brown. Stir in flour, and cook 5 minutes to make a roux. Pour in chicken stock and water. Add cornstarch and mashed potato flakes. Season with salt, pepper, basil and thyme. Bring to a boil, reduce heat, and simmer for 5 minutes.
Remove the skin from the cooled potatoes, and discard. Dice the potatoes into 1/2 inch cubes, and stir into soup, along with the half-and-half. Simmer for 15 to 20 minutes, or until thick. Spoon into bowls, and garnish with shredded cheese, bacon and chopped green onion.

Enjoy!

Chipotle Chicken & Tomato Soup

2011-01-25T22:55:00.000-08:00

Prepared by Kathy

This Chipotle Chicken & Tomato Soup recipe is from RecipeGirl.com. Be sure to check out RecipeGirl.com for a wide variety of wonderful recipes.

Ingredients:

½ tsp ground cumin
One 15.5-ounce can navy beans, rinsed and drained
One 14.5-ounce can no-salt-added stewed tomatoes (NOTE: I used petite diced tomatoes with green chilies instead of this)
One 14-ounce can fat-free, less-sodium chicken broth (NOTE: I used vegetable broth instead of this)
1 whole chipotle chile, canned in adobo sauce, finely chopped (NOTE: I used 1/2 Chipotle sauce instead of this)
2 cups chopped cooked chicken breast (about ½ pound)
1 Tbs extra virgin olive oil
½ cup reduced-fat sour cream
¼ cup chopped fresh cilantro

Preparation:

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1¼ cups soup in each of four bowls. Top each serving with 2 Tablespoons sour cream and 1 Tablespoon cilantro.

Servings: 4

Enjoy!

Wonton Soup

2011-01-25T22:48:00.000-08:00

Prepared By Kelly

Here is a very good "how to" video on Videojug for preparing Wontons. . Her recipe is very different from mine, but she fills & shapes her wontons very much like mine..I use my cookie scoop for the filling.

Recipe for my Wonton filling:

1 lb. ground pork
1 tsp. of ground fresh ginger
2 Tsp. of minced water chestnuts
1/2 cup of chopped finely spinach (blanch)
1 Tbsp. of soy sauce
1 small egg
Salt & Pepper

(she used water & cornstarch to seal her wontons, I used one egg beat well & a pastry brush.)

Make extras!! Wontons can be filled & frozen up to 3 months. Also, you can fill wontons with anything you like. Take frozen wontons out of bag and gently toss into simmering broth. Simmer for about 10 to 15 minutes. Test one before serving.

For the broth I use my own chicken stock with about 1 tsp. of soy sauce. Topped with chives or scallions. See Chicken Stock recipe below:

Recipe for chicken stock:

(neatness doesn't count for this recipe)

1 whole chicken (smaller size - not a roaster) remove as much skin as possible & clean thoroughly
1 onion
2 med. carrots peeled & quartered
2 tomatoes quartered
2 celery stocks chopped in large sections
a clomp of fresh parsley (to clean run under cold tap water)
1 green pepper cut in large sections
1 bay leaf
1 Tbsp. of peppercorns

Fill a large pot almost to the top with cold water. Do NOT add salt to the water at this time. Bring to boil while adding all the above vegetables & herbs into the pot. Once at a boil, continue to simmer for about 15 minutes. At this time carefully add the skinned chicken to the pot w/ the vegetables. When the chicken is comfortably in the pot with the vegetables bring the water up to a slow simmer. Foam will start to collect at the top of the water, take your skimmer or a paper towel and skim off the fat (foam). Only have to do this one time during the cooking process. Set burner between low & medium (more on the lower side) and stew for at least 2 hours. Warning the house will smell unbelievably great. If you like you can simmer for as many hours as you like. The longer the better, I have found.

Turn burner off. In your sink have a separate large pot with a strainer inside the pot. The large pot is there to collect all the stock. You want to pick out all the carrots and as much meat from the chicken as possible. The carrots you can mash up with a fork and add to your soups. The chicken meat you can use for chicken salad, hot chicken sandwiches, hot chicken wing dip, add it to your chicken soup...etc. Put chicken stock back on the stove & use a finer strainer to strain the stock (hopefully picking up tomato seeds & unwanted fat). Everything else goes into the garbage.

Chicken Soup:

Bring chicken stock up to a boil & add chicken flavored bunion cubes for taste. I add one at a time until I get the flavor I like for the soup. Also, you can add chopped parsley, salt and pepper to the soup. Choose your pasta for the soup at this time along with the mashed carrots and add it to the boiling stock. I prefer orzo pasta for my chicken soup. You can also choose to add some the chicken you picked from the stock. It's up to you...make it your own. There is nothing like it when you are not feeling well. I also top it with a little Parmesan cheese just before serving.

Enjoy!

Sweet Potato Soup

2011-01-25T22:42:00.000-08:00

Prepare By Cathy

This Sweet Potato Soup recipe is perfect on a cold winter day and can found over at Allrecipes.com .. an all time Taste Tempters favorite recipe website.

Ingredients:

2 sweet potatoes
2 white potatoes
1 turnip
1/2 cup heavy whipping cream
6 cups chicken broth
1 tablespoon brown sugar
1 1/2 teaspoons ground nutmeg
2 tablespoons margarine
salt to taste
ground black pepper to taste

Preparation:

Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
Place vegetables and liquid into a food processor. Puree.
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.

Makes 4 Servings

Enjoy!

Pink Champagne Cake

2011-01-25T22:38:00.000-08:00

Prepared By Theresa

Notice the "Mommy's Time Out" bottle of wine on the table :)

The night couldn't have ended any better with this delightful Pink Champagne Cake. This cake would be wonderful for Valentine's Day, Baby Shower, Bridal Shower, Easter, a special birthday, etc. It is light and fluffy and just delightful to look at (and of course eat!).

Cake:

1 Duncan Hines Classic White Cake Mix (without pudding in the mix)
1 1/3 Cups Pink or Rose Champagne
2 Tablespoons Vegetable Oil
3 Large Egg Whites
3 Drops of red food coloring
Champagne, chilled (pink, white, sweet, or dry)

Note: Beringer's Sparkling White Zinfandel was used when making this.

Directions--Cake

Prepare cake mix according to instructions substituting the champagne for the water. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor.
Tint with red food coloring to a soft pink, use a drop at a time, about 3 drops.
Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!

Creamy Champagne Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1/4 cup champagne
• 1 tablespoon vanilla
• Pinch of salt
• 3 - 4 cups additional powdered sugar

Beat 1 cup softened butter until creamy. Gradually add 4 cups powdered sugar; add ¼ cup milk, 1/4 cup champagne, salt, and 1 TB vanilla. Add red coloring till pink color, again slowly add a drop at a time till color you want. Beat in remaining cups powdered sugar till you can spread it or is consistency you want.

Frost completely cooled cake.

Enjoy!

Happy Halloween

2010-10-31T15:58:00.000-07:00

Happy Halloween from
Taste Tempters!!

If your looking for some good Halloween Eats & Treats,
check out these Halloween parties over at Punkie Pie's

Pink-O-Ween Halloween

Graveyard Dirt Cake, Sweet Treats, Brains Galore, and
Finger Sandwiches (made with PINK bread)

The Rat Trap Halloween

Spiderweb Taco Dip, Brain Freeze, Creepy Brain Cupcakes, and
Peanut Butter Truffle Eyeballs

BEST - The Best Eats in the Southern Tier

2010-09-15T23:05:00.000-07:00

This months theme is BEST ... "The Best Eats in The Southern Tier". We will be featuring foods from local farmer's markets and trying to create some of our favorite dishes from our favorite local eateries (aka "Knocks Offs") located in the Southern Tier of upstate New York.

On the menu we have Creamy Cheese and Bacon Spread, British Tomato Soup, Salad prepared by a local eatery, Mussels Marinara, Chicken Stuffed with Goat Cheese & Basil, Orange Herbed Rice, Slow Cooked Apples, and Apple Pie. All served with a variety wines from upstate NY wineries. Recipes coming soon...

Summer Fiesta

2010-08-13T08:41:00.000-07:00

This Months Theme is "Summer Fiesta"
Hosted by Debbie

Our menu this month will be featuring Fruitful White Sangria, Southwestern Eggrolls, Warm Taco Dip, Fresh Tomato Salsa, Chicken Fajitas, Seafood Enchiladas, Santa Fe shrimp, Spanish Rice, Fiesta Salad w/Green Godess Dressing, and Coconut Tres Leches Cake.

These recipes are under the Theme: Summer Fiesta category. ~ Enjoy!

Southwestern Egg Rolls

2010-08-13T08:40:00.000-07:00

Prepared by Patty

Ingredients:

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Directions:

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Warm Taco Dip

2010-08-13T08:38:00.000-07:00

Prepared by Karen

Recipe Coming Soon...

Fresh Salsa

2010-08-13T08:37:00.000-07:00

Prepared by Debbie

This is a great recipe to make during the summer when you can purchase the ingredients fresh from the farmer's market.

Ingredients:

12 plum tomatoes, diced
2 or 3 chipotles in adobo sauce
1 Tbsp tomato paste
2 cloves garlic
3 jalapeño peppers, diced
3 tbsp, onion, diced
3 tsp, fresh cilantro, chopped (use more if desired)
juice of 1 lime

Directions:

For a bolder/smoky flavor, grill 6 of the 12 tomatoes prior to chopping. I grill them until the skin of the tomato just starts to turn a little black.
In a small food processor or chopper, process the 2-3 chipotles and some of adobo sauce, tomato paste and garlic cloves until smooth.
In a mediums size bowl mix the chipotle mixture and the remaining ingredients.
Refrigerate at least a couple of hours to allow to flavors to mix. Serve with tortilla chips.

Fiesta Salad

2010-08-13T08:36:00.000-07:00

Prepared by Debbie

Recipe Coming Soon ...

Seafood Enchiladas

2010-08-13T08:35:00.000-07:00

Prepared by Debbie

Ingredients:

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or 1 cup cooking sherry
8 ounces monterey jack cheese, shredded
1 (4 ounce) cans baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortillas, old mission restaurant style
1 10 ounce can red enchilada sauce
1paprika

Directions:

FOR THE SAUCE:

melt butter in a 2 quart saucepan over medium heat.
add flour.
cook and stir for 5 minutes(should have a nutty aroma).
add 1/2 tsp white pepper.
stir in 2 tbsps lobster base and cook for an additional minute.
add milk & wine.
add 2 oz. of the cheese.
continue to cook until thickened.

FOR THE CRAB MIX:

lightly chop the flaked imitation crab.
combine with shrimp in a medium size bowl.
add 1.5 cups of cold sauce.
mix well.

FOR THE ENCHILADAS:

pour (or laddle) 1/2 of canned enchilada sauce on the bottom of your baking dish.
lay out the tortillas on a flat surface.
place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla.
place flap of the tortilla over the crab mix and roll.
place flap side down onto a plate or in your baking dish.
ladle warm sauce over the enchiladas.
drizzle the remaining enchilada sauce over the enchiladas.
top with remaining monterey jack cheese.
sprinkle with paprika.
put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.(Note: I baked this at 350 degrees for 40 minutes).

Chicken Fajitas

2010-08-13T08:17:00.000-07:00

Prepared by Theresa

Recipe Coming Soon...

Spanish Rice

2010-08-13T08:15:00.000-07:00

Prepared By Kelly

Ingredients:

1/4 cup vegetable oil
2 cups uncooked white rice
2 onion, chopped
1 green bell pepper, chopped
4 cups water
2 (10 ounce) cans diced tomatoes and green chiles
1 tablespoon and 1 teaspoon chili
powder, or to taste
2 teaspoons salt

Directions:

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Santa Fe Shrimp

2010-08-13T08:14:00.000-07:00

Prepared by Kathi-Anne

Recipe Coming Soon ..

Fruity White Sangria

2010-08-13T08:12:00.000-07:00

Prepared by Debbie

Ingredients:

2 bottles (750 ml) white wine (Pinot Grigio, Chardonnay or your favorite white wine)
2 oranges, sliced
2 lemons, one sliced and one juiced
2 limes, one sliced and one juiced
1 green apple, cored and cut into 1/2–1/4-inch dice
3 peaches, sliced into wedges
2 cups ice
8 ounces lemon-lime soda
Sugar for sweetening (optional)

Directions:

Place all the fruit in a glass pitcher. Add the ice, lemon juice and white wine. Allow the mixture to sit in the refrigerator until just before serving.
At the last minute, add the sugar (to taste) and soda, if desired.

Coconut Tres Leches Cake

2010-08-13T08:10:00.000-07:00

Prepared by Debbie

I found this delicious Coconut Tres Leches Cake recipe on My Kitchen Cafe and prepared it exactly how she did...

Cake:
Make-Ahead Yellow Cake Mix (recipe follows) or other preferred cake mix or homemade yellow cake recipe.

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (spread on a rimmed baking sheet and bake it at 350 degrees until golden brown, 7 minutes, or toast it in a skillet over medium-low heat on the stovetop)

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Place the make-ahead cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs in a large bowl and beat with an electric mixer until the mixture is smooth, about 2 minutes (if using another cake mix or recipe, bake according to box or recipe instructions). Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large (preferably chilled) glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Make-Ahead Yellow Cake Mix:

*Makes enough for two 9-inch layer cakes (bake according to recipe), or one 9X13-inch cake (bake for 30 to 35 minutes), or one 12-cup bundt pan (bake for 40 to 45 minutes), or 24 cupcakes (bake for 18 to 20 minutes)

*Note: the recipe calls for cake flour. If you don't have cake flour on hand, My Kitchen Cafe suggests the following as a substitution for the 3 cups of flour called for in the recipe (this is what I did) -- 2 3/4 cups plus 1 tablespoon all-purpose flour and 3 tablespoons cornstarch for.It works beautifully.

2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract

Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.

To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).

With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared cake pan(s) and bake until a toothpick inserted in the center comes out clean, about 25-27 minutes for two 9-inch layer cakes. See the note above the recipe for alternate cooking times with other baking pans. Cool the cake(s) in pan(s) for 10 minutes, then turn out onto a wire rack. Cool completely.

Blueberry Picking

2010-08-03T09:57:00.001-07:00

This was not a Taste Tempters cooking club event but thought I'd share since I love blueberries and love picking them every July!

Blueberry Spinach Salad

Ingredients:

1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 tsp Dijon mustard
1 tsp sugar (can add more if you like it sweeter)
1/2 tsp salt
1 (10 oz) pack fresh spinach
1 (4 oz) pack feta cheese or blue cheese, crumbled
1 cup fresh blueberries
1/2 cup almonds, toasted
3 hard boiled eggs, chopped
6 slices bacon, cooked & crumbled

Directions:

In a jar with tight-fitting lid, mix first 5 ingriedents and shake well. In a large salad bowl, toss the spinach, cheese, blueberries, almonds, eggs and bacon. Add dressing, gently toss; serve immediately.

Note: In this photo I served the spinach salad with a baked potato, bacon & feta cheese (rather than putting the cheese and bacon on the salad I put it on the potato). This recipe was adapted from this Blueberry Spinach Salad recipe on Allrecipes.com.

German Fare

2010-01-20T22:50:00.000-08:00

This month's theme is German Fare

This theme gave us all an opportunity to branch out and try something new. Our dishes this month include Saurbraten served with Koffelfelouse (German Potato Balls) and a gravy made with gingersnaps (yum), Beef Soup with Dumplings, Beer Sausages, Gurkensalat, Saurkraut Balls (even saurkraut haters like these), Apple Strudel, and German Chocolate Cake.

Thank You Kathy for hosting a warm yummy comfort food evening. What a great theme!! I think this months recipes are all keepers!

Sauerbraten

2010-01-20T22:45:00.000-08:00

Prepared by Kathy

A family favorite. We have this every Christmas. Serve with German Potato Balls, red cabbage, applesauce, crescent rolls, salad and some nice wine. Perfect.

Ingredients:

3 to 4 pound rump or bottom roast
1 ½ cups red wine vinegar
1 ½ cups water or 1 cup water + ½ cup red wine
12 peppercorns
2 bay leaves
4 whole cloves
1 ½ tsp salt
¼ tsp pepper
1 medium onions quartered
2 carrots chunked
2 celery stalks chunked
ginger snap cookies crushed very fine

Directions:

Place roast in a large ziploc bag or glass bowl. In a seperate bowl combine everything else EXCEPT carrots, celery, and gingersnap cookies. Pour over roast and marinate 2 to3 days turning twice a day.
Place carrots and celery at bottom of crockpot, place meat on top, pour mixture over it. Cook on low about 8 to 9 hours.
Remove roast and wrap in foil, set aside.
Strain the liquid into a pot and discard the vegetables & spices. Heat liquid on medium low, slowly add gingersnaps stirring constantly. Do this in batches to give gravy a chance to thicken.
Slice meat and serve with gravy. YUM

Kalduolphekosse (Kartoffelkloesse) German Potato Balls

2010-01-20T22:43:00.000-08:00

aka Grandpa Youngs Potato BallsPrepared by Kathy

We serve this with Sauerbraten every Christmas. It is delicious with the Ginger Snap gravy.

We always make extra since our tradition carries over to the morning after Christmas; we take the left over Katolephekasse (sorry I have no idea how to spell this word, google it will show multiple ways) and slice them. They are then fried in butter or olive oil and served with scrambled eggs. Trust me...you'll have no leftovers.
Ingredients:

6 to 8 bags Russet potatoes, peeled and cut in half (I used the whole bag)
1 medium onion chopped fine
1 stick butter
1 cup seasoned breadcrumbs
1 large egg, scrambled
salt, pepper, nutmeg

Directions:

Boil potatoes (do NOT overcook). Drain. While slightly warm rice or mash until fluffy. Set aside
Melt butter. Sauté onions & breadcrumbs.
Add onion mixture, egg and seasonings to potatoes and blend well.
Boil a large pot of water.
Form potatoes into a ball using floured hands. Roll in flour.
Using a slotted spoon place one ball into boiling water.
Prepare the next ball.
Remove the ball that’s in water and set into a glass or ceramic square dish.
Place the next ball in the water.
Repeat until done.
You can serve now or wait and reheat in a 350 oven for 20 minutes.

NOTES: if the balls are in the water too long they will fall apart. They 'float' when they are done, meaning they are not sitting at the bottom of the pot. Should only take about a minute or so.

Royal Bavarian Beef Soup Recipe

2010-01-20T22:35:00.000-08:00

Prepared by Kelly

Ingredients:

1 beef roast (2 lbs)
Chopped carrots and onions or leach
Sliced celery
Any other vegetable leftovers from the refrigerator
1 teaspoon of salt
some pepper
any other spice that is available (e.g. thyme)
some fresh parsley (chopped)
some fresh chives (chopped)

Directions:

Put the meat in a pot with water (1 gal.) and add the fresh vegetables and spices. Bring to a boil. Reduce heat, cover and simmer for about 2 hours (in a pressure cooker: about 1 hour) or until meat is tender. Add salt, pepper and (at the very end) parsley/chives

Griesnockerlsuppe (Semolina Dumplings Soup)

2010-01-20T22:33:00.000-08:00

Ingredients:

7 oz. semolina (Semolina is a kind of yellow flour that you can get in most natural food stores and some grocery stores in the pasta section; in Germany it is called "Gries")
3 eggs
3 tablespoons of soft butter
A little bit of lukewarm milk
A pinch of salt, nutmeg, pepper, and other spices such as thyme

Directions:

Stir the eggs with butter, milk, salt and spices and add the semolina little by little until it is a homogeneous mixture
Cut little dumplings from this mixture with a spoon and put them into boiling broth (I recommend the Royal Bavarian Beef Soup)
After about 10-20 minutes the dumplings come up to the surface and are ready to eat.

Sauerkraut Balls

2010-01-20T22:32:00.000-08:00

Prepared By Debbie

This is what I found about the origin of Sauerkraut Balls .... "These tasty little bites hail from Northeast Ohio where they have achieved cult status. It’s not a football or New Year’s Eve party in Akron, Ohio without these delicious one-bite appetizers with German Mennonite origins that are virtually unknown outside of Ohio."

Ingredients:

1 lb. bulk sausage
1/2 cup chopped onion
2 can (32 oz.) sauerkraut, drained well and chopped (I used Silver Frost brand that comes in a bag in the cooler or meat section of the grocery store)
4 tbsp. fine dry bread crumbs
1 pkg. (8 oz.) cream cheese, softened
4 tbsp. finely snipped parsley
2 tbsp. sweet-hot mustard or honey-mustard (I used sweet-hot)
1 dash garlic salt
1 dash pepper
2/3 cup all-purpose flour
2 eggs
2 tbsp. water or milk
2/3 cup fine dry bread crumbs
Cooking oil for deep-frying (I used vegetable oil)

Directions:

In a large skillet cook sausage and onion until sausage is brown, breaking sausage into small pieces. Drain.
Drain sauerkraut, pressing out as much liquid as possible. In a large mixing bowl, combine sauerkraut, sausage mixture, bread crumbs (4 tbsp.), cream cheese, parsley, mustard, garlic salt and pepper. Cover and chill for several hours or overnight.
Put flour in a shallow container. In another shallow container beat eggs and water until combined. Put bread crumbs in a third shallow container. Using about 2 tbsp. for each, shape sauerkraut mixture into balls. Roll balls in flour, then egg mixture, then in bread crumbs. Fry a few at a time in deep, cooking oil (365°F) for approximately 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275°F oven.

Note: I would think you could bake these to make them lighter in fat and calories.

Serve with Honey Mustard Dipping Sauce

Honey Mustard Dipping Sauce

2010-01-20T22:31:00.000-08:00

Dipping Sauce used for Sauerkraut Balls

Ingredients:

1/2 cup Dijon mustard
1/2 cup German mustard (I used a whole grain mustard)
1 tablespoon Chinese mustard
1/3 cup honey
1/3 cup light cream
1/4 cup mayonnaise

Directions:

Combine mustards, honey and cream in a small bowl.
Whisk in mayonnaise last, beating until smooth.

Beer Sausages

2010-01-20T22:30:00.000-08:00

Prepared by Theresa

Ingredients:

2 lbs. cooked Polish sausage
1 c. beer
1/4 c. brown sugar
2 tbsp. cornstarch
1/4 c. vinegar
1/4 c. prepared mustard
1 tbsp. prepared horseradish

Directions:

Cut sausage into 1/2" lengths. Boil them in beer for 10 minutes. Mix brown sugar with cornstarch. Add to vinegar, mustard and horseradish. Add sausages and cook until bubbly.

HINT: Prepare in crock pot and serve with toothpicks at gatherings.

Kathy--Perfect theme as there's hearty fare to chase away the winter cold!

Prost! ("Cheers" in German)

Gurkensalat aka Cucumber Salad

2010-01-20T22:28:00.000-08:00

Prepared by Theresa

Ingredients:

2 large cucumbers
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup sour cream
2 tablespoon minced fresh parsley

Directions:

Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.

German Chocolate Cake

2010-01-20T22:20:00.000-08:00

Prepared By Karen

Ingredients:

3 eggs
2/3 cup butter, softened
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 4-ounce package sweet baking chocolate
1 cup sugar
1 teaspoon vanilla
3/4 cup buttermilk or sour milk
1 recipe Coconut-Pecan Frosting (see recipe below)

Directions:

Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans; set pans aside. Mix flour, baking soda, and salt; set aside.
In a small saucepan combine chocolate and 1/3 cup water. Cook and stir over low heat until melted; cool.
In a large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Gradually add sugar, beating until well combined. Scrape sides of bowl; continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture; beat on low speed after each addition until combined.
Thoroughly wash the beaters. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the batter. Spread batter into the prepared pans.
Bake in a 350 degree F oven for 20 to 25 minutes for 9-inch pans. 25 to 30 minutes for 8-inch pans, or until a wooden toothpick comes out clean. Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Spread Coconut-Pecan Frosting over tops of cakes, stacking layers. Makes 12 to 16 servings.

Coconut-Pecan Frosting: In a medium saucepan slightly beat 1 egg. Stir in one 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and 1/4 cup butter. Cook and stir over medium heat for 6 to 8 minutes or until thickened and bubbly. Remove from heat; stir in 1-1/3 cups flaked coconut and 1/2 cup chopped pecans. Cover and cool thoroughly.

Apple Strudel

2010-01-20T22:15:00.000-08:00

Prepared By Jen

Recipe courtesy Robert Bleifer (Food Network)

Ingredients:

2 tablespoons dark rum
1/2 cup raisins
2 to 3 Granny Smith apples, peeled, cored, halved, and sliced 1/8-inch thick
1/2 lemon, juiced
1 teaspoon cinnamon
1/2 cup sugar, plus 1/4 cup, for sprinkling
5 sheets phyllo dough
1/4 cup panko bread crumbs
1/4 cup chopped almonds
Cinnamon, for garnish
Powdered sugar, for garnish

Directions:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Pour rum over raisins and microwave on high for 25 seconds to plump raisins (let sit 10 minutes).
In a large bowl, combine the apples, lemon juice, cinnamon, sugar, and plumped raisins.
In a medium bowl, melt 1/2 stick butter to phyllo sheets
Place 1 sheet of phyllo (use 2 sheets & overlap about 2") on work surface and lightly brush with butter. Sprinkle 1 tablespoon each of sugar, panko, and almonds, then top with another layer of phyllo and repeat the process four times. Place the last sheet of phyllo on top of the sugar mixture and brush it with the with butter, but do not top with more sugar, panko, and almonds.
Place the apple mixture on the lower 1/3 of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling, then fold the side edges over. Continue to roll the stack away from you, until the filling is completely sealed in and the seam is on the bottom.
Transfer to the lined baking sheet, brush the top with butter and sprinkle with 1 more tablespoon of sugar. Place in oven and bake for 30 minutes. Let cool before serving.

Let's Just Hanging Out

2009-11-06T20:00:00.000-08:00

Let's Just Hang Out

This month's theme is Let's Just Hang Out and Make It Easy. All of us are busy during the Fall month's with our children's activities, sports and work so Kathi-Anne hosted a wonderful night of hanging out with the girls in her beautiful new home. Come check out all the "Easy" foods we prepared (no stress dishes) ...we have some humorous people in our group so see who came up with the funnest easiest dish tonight:

Pomegranate Mango Gaucamole

2009-11-06T19:55:00.000-08:00

Prepared By Cathy

Ingredients:

3 ripe avocados
1/2 white onion, finely chopped
1 serrano chili, finely chopped, including seeds
1 lime, juiced
1/2 cup pomegranate seeds
3/4 cup diced peeled mango
1/2 cup chopped cilantro
1 1/4 teaspoon coarse salt

Directions:

1.Cut the mango in half lengthwise. With a small sharp knife score the flesh both horizontally and vertically. Pushing on the skin of the mango, flip it inside out and cut off the flesh from the skin.

2. To remove the pomegranate seeds, cut the pomegranate in half and submerge in a large bowl of water then gently peel to remove all of the seeds.3. Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice.

Hot Crab Cream Cheese Dip

2009-11-06T19:50:00.000-08:00

Prepared By Debbie

Ingredients:

2 packages Crab Delight (Imitation Crab Meat)
1 8 0z package Cream Cheese, softened
1 cup Mayonnaise
garlic powder

Directions:

Chop or shred crab meat into small pieces. In a mixing bowl, mix together the crab meat, cream cheese and mayonnaise until well combined. Place dip into a baking dish. Sprinkle with garlic powder. Bake at 350 degrees for 45 mins or until bubbly.

Serve with crackers.

Thai Chicken Satay Skewers

2009-11-06T19:47:00.000-08:00

Recipe From Allcooks.com, Prepared By Jen

Chicken Ingredients:

1 pound boneless skinless chicken breast halves (6 servings)

Marinade:

1/3 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic, minced
1 heaping teaspoon grated gingeroot
3/4 teaspoon red pepper flakes

Marinade Directions:

1. Reserve 3 tablespoons mixture for dipping sauce; cover and refrigerate
2. Add 2 tablespoons water to marinade and pour over Chicken.
3. Cover; marinate in refrigerator at least 30 minutes or up to 2 hours, stirring mixture occasionally. (very salty if marinated overnight)

Peanut Sauce:

Bring to boil over Medium-high heat stirring constantly:

3 tablespoons reserved soy sauce mixture
3/4 cup canned unsweetened coconut milk or Coco Goya Cream of Coconut (I prefer Sweetened Coconut Milk – stronger Coconut flavor & sweeter taste)
2 tablespoon creamy peanut butter

Simmer uncovered 2 – 4 minutes or until sauce thickens

Grill or Bake Chicken in oven

1. Soak 8 (10- to 12-inch) bamboo skewers 20 minutes in cold water to prevent them from burning; drain. Prepare grill for direct cooking.
2. Drain chicken; reserve marinade. Weave 3 to 4 chicken strips accordion-style onto each skewer.
3. Brush chicken. Discard remaining marinade.
4. Grill skewers on uncovered grill over medium-hot coals 6 to 8 minutes or until chicken is no longer pink, turning halfway through grilling time or bake at 350 in oven.

Serve with warm peanut sauce for dipping.

Bruschetta with Tomato and Basil

2009-11-06T19:40:00.000-08:00

Prepared By Kelly

Ingredients:

6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil

Directions:

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Dipping Oil for Bread

2009-11-06T19:28:00.000-08:00

Dipping Oil for Bread
like Carrabba's®
The perfect blend of herbs, spices, garlic, and red pepper
mixed with olive oil and serve with crusty bread cubes.

Prepared by Kelly

Yield: 1/2 cup
Prep. Time: 0:05

Ingredients:

1 tsp. crushed red pepper (I would 1/2 this amount)
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary (I wish I used fresh - a little strong dried)
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic (I used powder, didn't have granulated)
1 tsp. minced garlic
1 tsp. kosher salt
1/4 - 1/2 cup extra virgin olive oil (I doubled the olive oil)

Directions:

Combine all ingredients, except oil, on a shallow bowl or plate. Pour olive oil over.

Notes: Serve with fresh-baked bread for dipping.

New York Style Texas BBQ

2009-08-28T22:00:00.000-07:00

New York Style Texas BBQ

This month's theme has turned into How to have a Family Style Texas BBQ in New York State when it's pouring down rain and you don't have a grill or smoker ..... I think it turned out pretty well. We had to bring in all the tables & chairs from the outside. Some how I was able to fit all our families and food in my house. There was some really great food despite the absence of a grill or smoker so be sure to check out the recipes in the following posts here.

Jalepano Popper Dip

2009-08-28T21:58:00.000-07:00

My attempt to make Jalapeno poppers was failing quickly so I turned them into a Jalapeno Popper Dip.

Prepared by Debbie

These are rough estimates for the dip since I didn't follow a recipe.

Ingredients:

6 Jalapeño peppers, diced very small (You may want to use more or less depending on how spicy the peppers are. The peppers I used were pretty mild)
2 - 8 oz pkgs of 1/3 Less Fat Cream Cheese
2 cups Mexican style cheeses (I used Great Value brand already shredded cheese)
1/4 - 1/2 cup Parmesan cheese
1 cup Mayonnaise
1/4 - 1/2 cup Shredded Cheddar Cheese

Directions:

Mix all ingredients together except for the Cheddar Cheese. Spread cheese & Jalapeño mixture an ungreased baking dish, top with shredded cheddar cheese. Bake at 350 degrees for 15-20 minutes or until it just starts to bubble around the edges. Serve with tortilla chips.

Fresh Tomato Salsa

2009-08-28T21:55:00.000-07:00

Prepared by Debbie

Ingredients:

12 plum tomatoes, diced
3 jalapeño peppers, diced
3 tbsp, onion, diced
3 tsp, fresh cilantro, chopped
juice of 1 lime

Directions:

Mix all together and in a medium size bowl. Refrigerate at least a couple of hours. Serve with tortilla chips.

Cornbread

2009-08-28T21:48:00.000-07:00

Recipe from Dinosaur Bar-B-Que, Prepared by Kelly

Ingredients:

* 1 1/4 cups yellow cornmeal
* 1/4 cup sugar
* 3/4 cup flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 1 cup buttermilk
* 2 eggs, slightly beaten
* 1/2 teaspoon vanilla
* 1/4 cup melted butter
* 2 tablespoons honey

Directions:

1. Set the oven at 350 degrees F, Grease an 8 by 8-inch baking pan with shortening. Pop the pan in the oven to heat while you're mixing up the corn bread.
2. Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.
3. Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl. Pour the wet ingredients into the dry and give them a good stir, just til everything is moistened. Pull the hot greased pan from the oven and pour in the batter.
4. Bake for 25 to 30 minutes, or til a toothpick inserted in the middle comes out clean. Take the corn bread out of the oven and brush the top with honey.
5. Cool for 10 minutes in the pan before cutting into squares.

Makes 9 servings

Best Ever Vegetarian Chili

2009-08-28T21:20:00.001-07:00

Prepared by Kathy

Water-packed tofu changes texture when it is frozen, resulting in “meaty” crumbles that are less processed and healthier than soy ground beef substitutes. Simmered in a spicy sauce, the tofu adds body and soaks up the vibrant flavors of this classic dish.

Ingredients:

One 14-ounce tub firm water-packed tofu
1 large onion, chopped
2 cloves garlic, minced
1 carrot, peeled and chopped
2 New Mexico chile peppers, seeded and chopped
2 15 oz cans chopped tomatoes with juice
1 15 oz can pinto beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
3 T chili powder
1 T ground cumin
1 t. Mexican oregano
½ t. cinnamon
One canned chipotle chile in adobo sauce, finely minced (or to taste)
1 T sugar
1 bay leaf
1 t. salt, or to taste

Directions:

Freeze the tofu overnight (or longer) in its container. Thaw, squeeze out excess moisture, and crumble. Set aside.

In a large soup pot or skillet, sauté the onion, garlic, carrot, and chiles in a little water until onion is translucent (about 5 minutes), adding more water as necessary to prevent sticking.

Add the tomatoes, beans, chili powder, cumin, oregano, cinnamon, chipotle chile, sugar, and bay leaf. Stir in crumbled, previously frozen tofu. Reduce heat, cover, and simmer for 15 to 20 minutes, until flavors blend. If additional liquid is needed, add a little water, vegetable stock, or red wine. Add salt to taste and serve, garnished with chopped raw onions and Golden Cheaze Sauce, if desired.

Texas Barbecued Beef Brisket

2009-08-28T21:18:00.000-07:00

Prepared by Debbie

Ingredients:

(Need to marinate over night)

1 whole (5-6 lbs) beef brisket, well trimmed
1 1/2 cups Chili Sauce (get near the ketchup)
1/2 cup Brown sugar (light or dark)
1/2 cup Ketchup
1/2 cup Worcestershire sauce
2 tsp. Hot pepper sauce
2 Beers (12 oz. each)
2 Tbsp. Liquid Smoke (it comes in a bottle. You can normally find this near bbq sauces)
Hamburger Buns

Note: (Don't use corned beef brisket. I had a hard time finding a brisket. I ended up buying the brisket at Butcher Boy on Taft Ave in Endwell - he will cut it the size you want. It was very fatty so I'd say if you buy one from there you may want a bigger one. I bought 5.5 lbs and probably 1/3 of it was fat. I cut most of the fat off but you need some fat on the top layer to keep it most)

Directions:

Put brisket in a large glass dish (I just used my 9x13 dish). Combine chili sauce, sugar, ketchup, Worcestershire sauce, hot epper sauce, beer and liquid smoke in a large mixing bowl. Stir to dissolve sugar. Pour mixture over beef (there will be alot of marinade). Cover dish, refrigerate overnight (I did 6 hours), turning occasionally. After marinating, transfer beef AND marinade to a large roasting pan. Cover pan tightly with foil. Set pan in a pre-heated 300 degree oven and roast beef (about 4 hours) until it easily pulls apart in shreds. Remove beef from the oven and drain sauce into a large sauce pan. Remove all fat from top of sauce. Set saucepan with the sauce over high heat and boil until sauce is reduced to about 3 cups (it takes about 20 -30 mins to reduce). With a fork, pull beef apart into shreds. Mix beef & sauce. Serve on hamburger buns. Serves 10-12 people.

I made this the day before and then reheated in the crockpot.

Texas Oven Pork Ribs

2009-08-28T21:10:00.000-07:00

Prepared By Debbie

Ingredients:

6 pounds baby back pork ribs (I bought mine at Butcher Boy on Taft Ave in Endwell)
1 1/2 cups White sugar
1/4 cup Salt
2 1/2 Tbsp. Ground black pepper
3 Tbsp Sweet paprika (I used about 4 tbsp)
1 tsp Cayenne pepper, or to taste
2 Tbsp Garlic powder
1-2 tsp chili powder (optional - can't remember exactly what I used)

Directio
1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper, and garlic powder. Coat ribs liberally with spice mix. Place the ribs a large dish, laying ribs next to each other in the dish.Cover, and refrigerate for at least 8 hours.

2. Remove ribs from the refrigerator. Wrap each rack of ribs in heavy duty foil (2x). Very important to wrap tightly so it doesn't drip while cooking.

3. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours, or until the ribs are tender and nearly fall apart. We like the top of the ribs to be a bit crispy so I placed each foil package of ribs on a cookie sheet and opened each foil pack so the ribs were exposed and baked another hour. You can keep them warm in an electric roaster or crockpot.

Note: I doubled this recipe and had some dry rub left over (I made about 15 lbs of baby back ribs)

Ranch Chicken

2009-08-28T21:00:00.000-07:00

Prepared By Debbie

Ingredients:

1 1/2 cups Unseasoned dry breadcrumbs
1 packet Hidden Vally Original Salad Dressing & Seasoning Mix
8 Bone-in chicken pieces (legs, thighs and breasts), leave some skin on the pieces.

Directions:

Combine seasoning & salad dressing mix with bread crumbs in a gallon size Ziploc bag. Add chicken pieces; seal bag. Shake to coat chicken. Bake chicken on ungreased baking pan at 375°F. for 60 minutes or until no longer pink in center and juices run clear.

Note: I had about 12-16 pieces of chicken in each pan and baked it for 1.5 hours at 375°F.

Dessert

2009-08-28T20:55:00.000-07:00

Prepared By Kathi-Anne

Kathi-Anne provided us with a wonderful Fruit Tray with dip and yummy Cheesecake for Dessert!! And Cathy brought a big container of Cookies ... I didn't get a photo of those but I know the kids gobbled them down quickly!

Enjoy!!

Picnic Salads & Desserts

2009-07-01T22:43:00.000-07:00

Maybe you and your family are invited to a family reunion or an outdoor party summer ...

So this month Kelly will be hosting an outdoor picnic at her house with Salads & Desserts You Would Bring To A Picnic as our theme.

Kelly setup a wonderful picnic area in her backyard for us to relax and enjoy a great evening outdoors. She had tea lights at each of our seats, pansies in our wine glasses and fresh cut flowers from her garden as our centerpiece.

Nantucket Lemonade

2009-07-01T22:40:00.000-07:00

Prepared by Kelly

Nantucket Lemonade

This punch gets its name from a concoction the author whipped up for a dockside get-together on the island several summers ago. The ginger ale balances the tart lemon and lime citrus tones, while the cranberry juice adds sweetness and vivid, festive color. After all, if you're going to name a drink after one of the cranberry capitals of the world, the juice should star.

Serving: 12

Ingredients:

Punch bowl and glasses
5 cups lemonade, homemade or good-quality purchased
2 cups cranberry juice
3 tablespoons fresh lime juice
3 cups vodka
2 cups chilled ginger ale
4 cups ice cubes
Frozen cranberries and lemon slices for garnish

Directions:

Combine the lemonade, cranberry juice, lime juice and vodka in the punch bowl and mix well. Just before serving, slowly pour in the ginger ale. Add the ice cubes. Garnish with the frozen cranberries and lemon slices and serve immediately.

Notes: For non-alcoholic Nantucket Lemonade, substitute 2 cups additional ginger ale and 1 cup additional cranberry juice for the vodka. For a picnic or harbor cruise, mix the punch directly in a small insulated cooler for instant and easy transportability.

2009-07-01T22:38:00.000-07:00

Prepared By Kelly

"I have always wanted to attempt to capture "Chat-a-Wyle's" pasta salad and I think I may have found it" ... Kelly

Sweet & Sour Pasta Salad

Ingredients:

* 1 (16 ounce) package tricolor spiral pasta
* 1 medium red onion, chopped
* 1 medium tomato, chopped
* 1 medium cucumber, peeled, seeded, and chopped
* 1 medium green pepper, chopped
* 2 tablespoons minced fresh parsley
DRESSING:
* 1 1/2 cups sugar
* 1/2 cup vinegar
* 1 tablespoon ground mustard
* 1 teaspoon salt
* 1 teaspoon garlic powder

Directions:

1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper and parsley; set aside.
2. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for 2 hours. Serve with a slotted spoon.

Farmer's Market Salad With Strawberries & Goat Cheese

2009-07-01T22:30:00.000-07:00

Prepared By Kathy

Farmers Market Salad With Strawberries and Goat Cheese

Ingredients:

Fresh salad greens for 2 servings (loose leaf lettuce, romaine, dandelion, spinach and baby arugula would all work well, as would a good spring mix)
6 to 8 strawberries, or more if you like
A few drops good balsamic vinegar (optional)
1 ounce fresh goat cheese (about ¼ cup crumbled)
1 plump farmers market scallion (or 3 thin supermarket ones)
2 teaspoons sherry vinegar (or your favorite vinegar)
1 teaspoon Dijon mustard (regular or herb-flavored)
Salt and pepper to taste
A pinch of sugar (optional)
2 tablespoons olive oil or vegetable oil

Directions:

Rinse the salad greens well, tear into large pieces, and either pat dry or spin in a salad spinner. Refrigerate if not serving the salad right away.
Rinse the strawberries under cool running water, and cut off the green cap and any tough core with a paring knife. Cut strawberries in half if they’re small, in quarters if they’re larger.
Place the strawberries in a small bowl and drizzle with a few drops of good balsamic vinegar if you have it. The rich sweetness of the vinegar complements the flavor of the strawberries, but if you don’t have any good balsamic vinegar, you can skip this step. Set the strawberries aside until you’re ready to add them to the salad.
Unwrap the goat cheese and break into small pieces. If the cheese is so soft it doesn't crumble easily, you could instead spread it on thin slices of toasted French bread and then cut the slices into small pieces, so they become goat cheese croutons.
To make the vinaigrette, place the vinegar and mustard in a small bowl, and add a little salt and pepper. Whisk together until the salt is dissolved and the mustard and vinegar are well incorporated. Then whisk in the oil in a steady stream until the vinaigrette thickens and looks smooth. Stir in the chopped scallions. Taste and add more salt if needed, and if the dressing is too tart, add a pinch of sugar.
To assemble the salad, place the greens in a large bowl and toss with the vinaigrette until the greens are lightly coated. Divide the greens between two plates, top each with the crumbled goat cheese, and arrange the strawberries on top.

Makes 2 servings.

Fresh Veggies & Dip

2009-07-01T22:26:00.000-07:00

Prepared By Karen

Knorr Easy Vegetable Dip

Ingredients:

1 package Knorr® Vegetable recipe mix
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
1 container (16 oz.) sour cream

Directions:

In a medium bowl, mix all ingredients. Cover and chill 2 hours to blend flavors.
Stir before serving. Serve with your favorite dippers (carrots, broccoli, celery, snow peas, etc.).

Heavenly Orange Fluff

2009-07-01T22:24:00.001-07:00

Prepared By Kathy

Heavenly Orange Fluff

Ingredients:

2 – 3 oz pkgs orange flavored gelatin
1 – 13 ½ oz can crushed pineapple
1 – 6oz can frozen orange juice concentrate
2 – 11 oz cans mandarin oranges, drained
1 -3 ¾ oz package instant lemon pudding mix
1 cup cold milk
1 cup whipping cream

Directions:

Dissolve gelatin in 2 ½ cup boiling water.
Add undrained pineapple and concentrate.
Chill until partially set.
Fold in oranges and pout into a 9 x 13 pan.
Chill until firm.
Beat pudding and milk with a rotary beater until smooth.
Fold in whipping cream.
Spread over gelatin.
Chill

Tall and Creamy Cheescake

2009-07-01T22:20:00.000-07:00

Prepared By Debbie

Tall and Creamy Cheesecake

Ingredients:

For the crust (omit the crust for Passover or see above):
1 3/4 cups graham cracker crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, at room temperature
1 1/3 cups sugar
1/2 teaspoon salt
1 teaspoons pure vanilla extract
1 teaspoon almond extract
4 large eggs, at room temperature
1 1/3 cups sour cream

Procedure:

To make the crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil; put the pan on a baking sheet.

2. Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even.

3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.

To make the cheesecake:

1. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and lives up to the creamy part of its name, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.

2. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the brim of the pan. (If you have a smaller pan or a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.)

3. Bake the cheesecake for 30 minutes at 350 degrees. Turn oven to 200 degrees and bake for 1 hour 30 mins or until cheesecake is not jiggly (I baked it for almost 2 hours).

4. Let the cheesecake come to room temperature on a cooling rack. Once cool, remove cheesecake from springform pan. (I kept the cheesecake in the pan while chilling overnight - this helps it from sticking or falling apart)

5. When the cake is cool, cover the top lightly and chill the cake for at least 4 hours, although overnight would be better.

6. Serve with macerated strawberries (see below), blueberry sauce (see below), chocolate sauce, canned cherry or blueberry pie filling or whatever you like on your cheesecake .. or just plain.

Macerated strawberries: To bring out the full flavor of strawberries, place hulled and sliced berries in a bowl and sprinkle with granulated white sugar (about 2 tablespoons (28 grams) per pint). Let the berries and sugar macerate at room temperature for at least 30 minutes.

Blueberry Sauce:

2 cups fresh blueberries
1/3 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill. Serve over puddings, cake, cheesecake or ice cream.

Tasty, Tangy and Tantalizing ...

2009-05-27T23:41:00.000-07:00

Our theme for the month of May will be an informal "T"

Hosted by Theresa ...

"I will be serving hot and cold teas but you are totally encouraged not to limit yourself to tea party fare (ex. finger sandwiches, scones, etc.). Here's an opportunity to tempt everyone with your most treasured recipe."

The only "Taste Tempter" requirement for your "T" dish is that it's tasty, tangy, and/or tantalizing" ...

Strawberry-goat cheese Bruschetta

2009-05-27T23:38:00.000-07:00

Prepared By Karen

Strawberry-goat cheese Bruschetta

(Recipe from: Better Homes & Garden)

Ingredients:

1 8-oz. baguette
1 Tbsp. olive oil
1 4-oz. log goat cheese (chevre)
1-1/2 cups sliced strawberries
1/2 cup arugula
Olive oil
Sea salt or coarse salt
Freshly ground black pepper
Snipped fresh herbs

Directions:

Heat broiler. Halve baguette crosswise, then lengthwise. Place cut sides up on large baking sheet. Brush with the 1 tablespoon oil. Broil, 3 to 4 inches from heat, for 1-1/2 to 2 minutes or until lightly toasted. Slice and divide cheese among toasts. Top with sliced berries. Broil 2 to 3 minutes or until cheese and berries soften. Remove from broiler; top with arugula. Drizzle additional oil. Sprinkle salt, pepper, and herbs.

Makes 4 servings.

Baked Cucumber & Cheese Squares

2009-05-27T23:35:00.000-07:00

Prepared By Cathy

Baked Cucumber & Cheese Squares
aka Cucumber & Cheese Things (CCT) :)

Ingredients:

One loaf appetizer square bread (Artisan Section) – rye or pumpernickel (I used pumpernickel)
1- 2 Large seedless cucumber (it is okay to use w/ seeds) – sliced approx. ¼ inch thick
3 cups of White Sharp Cheddar Cheese (Shredded in bag)
1 cup Mayonnaise (approx. – may need more/less) – I used light Mayo
Minced Onion to taste (I used dry)
Paprika (Optional)

Directions:

Mix all ingredients except bread and cucumber slices in a bowl (like the consistency of tuna salad)
Line baking sheet with slices of bread
Place one cucumber slice on each piece of bread
Spoon a generous amount of cheese mixture on each piece covering cucumber slice
Sprinkle lightly w/ paprika (optional)
Bake at 350 degrees until cheese has melted and golden brown (apx. 5-8 minutes)

NOTE: The first time I spooned too much on each and had enough mixture for half of the loaf, so this should be enough for almost the entire loaf. You may only need half of the second cucumber depending on how thick you slice them. Be sure not to slice the cucumbers to thin. Enjoy!

Vidalia Onion Dip

2009-05-27T23:33:00.000-07:00

Prepared by Debbie

Vidalia Onion Dip - "New Recipe"

(Vidalia onion dip is recipe I've made for years. Here is a recipe for this dip that includes water chestnuts and wine ... I found this recipe at diprecipes.org).

Ingredients:

2 tablespoons butter or margarine
3 large Vidalia onions coarsely chopped
2 cups shredded Swiss cheese
2 cups mayonnaise
225gm tin sliced water chestnuts drained and chopped
1/4 cup dry white wine
1 garlic clove minced
1/2 teaspoon hot sauce

Directions:

Melt butter in a large skillet over medium-high heat, add onion, and saute 10 minutes or until tender. Stir together shredded Swiss cheese and next five ingredients; stir in onion, blending well.

Spoon mixture into a lightly greased 2-quart baking dish. Bake at 350F for 25 minutes, and let stand 10 minutes. Serve with corn chips or crackers.

Vidalia Onion Dip - "Original Recipe"

Ingredients:

2 cups Vidalia onions coarsely chopped
2 cups shredded cheddar cheese or Swiss cheese
1-2 cups mayonnaise

Directions:

Preheat oven to 350 degrees. Mix all ingredients together in an oven safe bowl and bake for 25-30 minutes. Serve with crackers or pita bread wedges.

Crunchy Turkey Salad

2009-05-27T23:30:00.000-07:00

Prepared By Kelly

Crunchy Turkey Salad

(Recipe from: Family Circle Magazine - June 2009)

Ingredients:

1/3 Cup Olive Oil
3 Tbsp White Wine Vinegar
3 Tbsp Sugar
1 Tbsp Poppy Seeds
1/4 tsp. Black Pepper
1 Large head Bibb Lettuce, washed
2 Cups diced cooked turkey or cooked chicken (about 3/4 lb.)
3 Scallions, sliced (I may put this on the side for people to add their own)
1 Cup sliced almonds
1 Cup chow mein noodles ( such as La Choy)

Directions:

In a small bowl, whisk olive oil, vinegar, sugar, poppy seeds and pepper; set aside
Chop lettuce; you should have about 8 cups. Transfer to a medium size bowl and add turkey, scallions, almonds and noodles. Toss with dressing and serve immediately.

Mediterrane Orzo Pasta Salad

2009-05-27T23:25:00.000-07:00

Prepared By Jill

Dressing Preparation:

In a bowl whisk together:

1/4 cup lemon juice
6 Tbsp olive oil
1 1/2 tsp lemon zest
1-2 garlic gloves, chopped
1/2 tsp oregano

Salad Preparation:

Cook and drain 16oz. Orzo pasta, rinse and drain well
Cut and dice: 1 red pepper, 1 yellow pepper, 1 sweet onion, 3 carrots
Toss with pasta
Add sliced black olives (as much as you like, I omit all together!)
Add dressing, and just prior to serving top with 4 oz. crumbled Feta cheese.

This salad is not supposed to be chilled prior to serving. Just make the pasta and rinse with cold water so it cools down, then add chopped veggies, dressing, top with Feta, and you're ready to serve!

ENJOY!!

Crustless Crab Quiche

2009-05-27T23:20:00.000-07:00

Prepared By Kathy

Crustless Carb Quiche

Ingredients:

1/2 lb Fresh mushrooms, sliced
4 Scallioins, chopped
2 Tbsp Butter
4 Eggs
1 Cup Sour Cream
1 Cup Cottage Cheese (Do not use low fat or fat free)
1/2 Cup Parmesan Cheese
1/4 Cup Flour
1/4 tsp Salt
4 Drops bottled hot sauce
1/2 lb Monterey Jack Cheese, grated
6 oz Crabmeat

Directions:

Saute mushrooms and onions in butter, drain off excess liquid.
In blender of food processor, blend eggs, sour cream, Parmesan, flour, salt and peppr
Pour into large bowl.
Stir in mushrooms and onions, Monterey jack cheese, and crabmeat.
Pour into a lightly buttered 1 inch pie plate or shallow casserole dish.
Bake in preheated 350 degree oven for 45 minutes.
Let stand 5 to 10 minutes before serving.

Great served at any temperature.

Easy Fruit Tarts

2009-05-27T23:18:00.000-07:00

Prepared By Patty

Easy Fruit Tarts

Ingredients:

16 frozen tart shells (from your grocer), thawed and baked*
3 cups vanilla pudding
3 cups assorted fruit
2 cups strawberry or raspberry gelatin, slightly thickened but not set
Whipped cream, optional

Directions:

Spoon the pudding into the bottom third of the tart shells.
Decoratively arrange the fruit on top.
Pour gelatin over the fruit and chill.
Top with whipped cream, if desired.

Makes 16 tarts.

Notes:

Try using mini tart shells, if you like. As long as they're not too small they'll work well for traditionally small tea-party fare.

Think about adding a sprig of mint or pecan half, to your fruit tart arrangement.

Tasty Lemon Blueberry Trifle

2009-05-27T23:15:00.000-07:00

Tasty Lemon Blueberry Trifle

Ingredients:

1 Light and Easy Vanilla Cake, cut in cubes (see recipe below)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate for baking

Trifle Preparation:

Prepare and bake Light and Easy Vanilla cake. Cool. (You may substitute this cake with store bought angel food cake or 1 160z frozen pound cake, such as Sara Lee).

Cut cake into 1-inch cubes; place in large colander bowl. Using a lemon zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over cake; toss .
In a bowl, combine milk, sour cream, half of the whipped topping and reserved lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to thicken.
Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.

Yield: 10 servings or 20 sample servings

Light & Easy Vanilla Cake

Ingredients:
1 (18 1/2 oz) package white cake mix
1 2/3 cup water
3 egg whites
1 tsp vanilla extract
1 tsp imitation butter flavor

Directions:
In a large bowl, blend cake mix, water, egg whites, vanilla extract, butter flavor on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into lightly greased and floured 13x9-inch pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.

This cake is great served with whip cream or cool whip and fresh berries. Or use in a trifle (see Tasty Lemon Blueberry Trifle recipe above).

Note: This recipe is from Jenny Craig.com

Cinco de Mayo

2009-05-05T19:00:00.000-07:00

In celebration of Cinco de Mayo, we'd like to share our recipes from Mexican Night at Kathy's in April. The combination of foods and Kathy's Mexican decor made it feel like we were sitting in a delightful Mexican restaurant. You will find our Mexican Night recipes in the following posts. Enjoy!

Sangria

2009-05-05T18:54:00.000-07:00

Pepared by Kathy

I found several Mexican Sangria recipes. The one thing they all have in common was that they used orange juice. Some used triple sac, some did not. Some added sugar, some did not. This Sangria does not need to sit over night or several hours.

Here is the recipe I used:

Wow, I’m looking at that and just realized that I did not follow this recipe correctly at all… oh well, it was still good.

2 cups Pinot Grigo (I used 1 cup Pinot Niero)
1 cup Merlot (I used 2 cups Merlot)
1 cup triple sac (got this part right)
1 cup OJ (got this part right too)

Ice, Oranges, Lemons, Limes

I combined the liquids in the morning, added the fruit and ice about 30 minutes before anyone arrived

NOTE: It’s ok not to follow this recipe correctly

Layred Taco Dip

2009-05-05T18:43:00.000-07:00

Prepared by Karen

Ingredients:

1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/4 head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

Directions:

In a medium-sized mixing bowl, combine sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

Tostones - Twice Fried Green Plantains

2009-05-05T18:40:00.000-07:00

Prepared by Debbie

Ingredients:

2 green Plantains
Vegetable oil for frying
Salt

Directions:

Heat the oil to 375 degrees.
While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
Remove the plantain slices with a slotted spoon and drain on paper towels.
When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
Remove the Tostones with a slotted spoon and drain on paper towels. Salt to taste.

Serve Tostones with various dipping sauces ..

Tostones Dipping Sauce

1/4 cup Sour cream
1 Tbsp. Lemon juice
1 Tbsp. Lime juice
1 tsp Chipotle pepper

In a small bowl, mix all ingredients. Place in a serving bowl and serve with Tostones.

Albondigas Soup Recipe

2009-05-05T18:35:00.000-07:00

Prepared by Kelly

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
1/2 cup of tomato sauce
3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)
2 large carrots, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 pound ground beef
1/3 cup of raw white rice
1 raw egg
1/2 cup of chopped fresh mint leaves and/or parsley
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup of frozen or fresh peas
Dried oregano, crumbled
Salt and pepper
1/2 cup chopped fresh cilantro

Directions:

Heat oil in large (5 qt) heavy-bottomed pot over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Add tomato sauce and broth mixture. Bring to boil and simmer. Add carrots and string beans.
Prepare meatballs. Mix rice into meat, adding mint land parsley leaves, salt and pepper. Add raw egg. Form beef into 1-inch meatballs.
Return soup to gentle simmer. Add meatballs to soup, one at a time. Cover and let simmer for 1/2 hour. Add peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper to taste. Garnish soup with chopped fresh cilantro.

Serves 6-8.

Taco Meatball Ring

2009-05-05T18:28:00.000-07:00

Prepared by Theresa

Ingredients:

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) refrigerated crescent rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
Sour cream and salsa, optional

Directions:

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired.

Yield: 16 servings.

Serrano Ham And Poblano Corn Pudding

2009-05-05T18:23:00.000-07:00

Prepared by Kathy

Ingredients:

2 Large Poblano chilies
2 cups fresh corn or frozen, thawed, divided
2 large eggs
½ cup butter, melted
1 tsp salt
large pinch of baking powder
1 cup sour cream
½ cup instant corn masa mix (Maseca)
4 oz ¼ in thick slice Serrano Ham or prosciutto, cut into ¼ in clubes
1 cup coarsely grated Manchego cheese (4.5 oz)

Directions:

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in a paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into ¼ in strips.
Preheat oven to 350. Spray 13 x 9 x 2 with pam. Combine 1 ½ cups of the corn, eggs, butter, salt and baking powder in a blender until almost smooth. Transfer to a large bowl. Add sour cream and Maseca, stir to blend. Add ham, cheese, chiles, and remaining ½ cup corn, and blend again. Pour into baking dish. Bake until pudding is puffed and golden brown in sports, about 40 minutes.

Notes: Masa mix can be found at Wegmans. Serrano Ham is very expensive, I used prosciutto. Manchego cheese can be found at Wegmans, they will shred it for you, and it’s really really good.

Chile Relleno Casserole With Enchilada Sauce

2009-05-05T18:18:00.000-07:00

Prepared by Debbie

Ingredients:

8 to 10 poblano chiles, roasted, seeded and peeled and stemmed
3 cups shredded Monterey jack cheese, or a mixture of colby and jack
1 can Enchilada sauce

Note: See tutorial on how to roast poblano peppers. (I will post this later).

Directions:

To make casserole: Preheat the oven to 350 degrees. Stuff each chili pepper with half the cheese. In a lightly oiled casserole dish, spread a 1/4 cup of enchilada sauce on the bottom of dish. Layer the stuffed chiles on top of enchilada sauce. (You may layer the peppers with the cheese rather than stuffing each pepper). Pour remaining enchilada sauce over the peppers. Sprinkle with the remaining cheese. Bake for 30 to 35 minutes or until cheese is melted.

This is great served with Spanish Rice.

Spanish Rice

2009-05-05T18:10:00.000-07:00

Prepared by Debbie

Ingredients:

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste
1 fresh tomato, seeded and diced
Pinch of oregano
1 teaspoon salt

Note: Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Directions:

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer. Add tomato sauce, tomato, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Fresh Fruit & Dips

2009-05-05T17:54:00.000-07:00

Mexican Fruit Dip:

Ingredients:

12 ounces cream cheese
1 cup powdered sugar
1 cup sour cream
1 jar (7 oz size) marshmallow cream
2 teaspoons vanilla extract
2 teaspoons almond extract
2 teaspoons cinnamon
2 tablespoons rum -- optional
Fruit such as pineapple -- strawberries, banana

Directions: In small bowl of a mixer, beat the cream cheese until it's soft and smooth. Add the powdered sugar and beat until well blended. Add the sour cream, marshmallow cream, vanilla extract, almond extract, cinnamon and rum. Blend just until well combined. Place the mixture in serving bowl, cover and chill several hours before serving with fruit.

Easy Chocolate Fruit Dip: Ingredients:

8 ounces cream cheese, softened
1/4 cup chocolate syrup
1 jar marshmallow cream (7 0unces)

Directions: In a small bowl, mix cream cheese and chocolate syrup with a mixer until well blended. Then fold in the marshmallow cream. Place the mixture in a serving bowl, chill several hours before serving with fruit.

Mexican Night at Kathy's

2009-04-22T09:14:00.000-07:00

Tonight is Mexican Night at Kathy's house.

You may think of Mexican food as tacos and burritos because that's what we have at fast food chains. Mexican cuisine is so much more. So tonight Taste Tempters will be trying out some Mexican style recipes.

TT's Mexican Fiesta Menu:

Taco Meatball Ring
Spanish Rice
Roasted Chili Rellenos
Albondigas Soup
Ham and Poblano Corn Pudding
Chips and salsa
Tostones (Twice Fried Green Plantains)
Sangria

More to come later so check back...

Update .. See recipes under Cinco de Mayo or Mexican Night.

Happy St. Patrick's Day

2009-03-17T07:31:00.000-07:00

Happy St. Patrick's day everyone!!

Think Green! This month Marueen will be hosting our Taste Tempters gathering. In honor of St. Pat's day our theme will be make anything with a green ingredient.

In search of St. Patty recipes, today I found these adorable Cake Balls on Allrecipes.com.

Ingredients:

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating

Directions:

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Breakfast at Patty's House

2009-02-10T23:20:00.000-08:00

Thank you Patty for hosting a lovely evening tonight at your warm and inviting home! What a great way to eat yummy breakfast food and drink mimosa and bloody mary cocktails. It was nice getting together and catching up with everyone.

The breakfast recipes are in the following posts or you can click on "Breakfast At Patty's" to see tonight's Taste Tempter recipes.

Sausage and Cheese Strata

2009-02-10T23:13:00.000-08:00

Prepared by Kelly

Ingredients:

12 eggs, beaten lightly
3 1/2 cups milk
Pinch of nutmeg
Salt and Pepper
2 tsp. of mustard (I added this on my own)
1 roll of pork sausage (I used hot) I used a store brand "Hot" sausage and I think it was a bit too hot. Try Jimmy Dean "regular" sausage. You could substitute diced ham or chopped bacon. Veggies would also go well with this dish.
1 cups grated cheddar cheese (I use 1 cup sharp cheddar & 1 cup jalapeño jack cheese)
1 loaf bread

Directions:

Start by letting the bread sit out for awhile, so that it gets hard – at least a half an hour. Beat eggs, add the milk, beat lightly until mixed. Add about 3/4 cup of the cheese to the eggs, mix. Cook sausage, break it up as it cooks, drain. Cut or rip bread into cubes, layer in pan (9X13) to cover bottom well. Sprinkle with sausage pieces and some of the cheese. Layer more bread, until pan is pretty full, more sausage and cheese. Then pour egg mixture over, spreading it out so it just covers the bread. Add a little more cheese to the top. Cover tightly with aluminum foil, put in fridge overnight. To bake: Preheat over to 350. Cook uncovered for at least 50 minutes or until egg is cooked and it is puffed up and brown. Let sit for 10 minutes before cutting. ENJOY!

Orange Breakfast Rolls

2009-02-10T23:10:00.000-08:00

Prepared by Debbie

Ingredients:

3 tablespoons active dry yeast (I used rapid rise yeast)
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6-7 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest

Yield: Approximately 35-40 rolls

Directions:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise for 2 to 3 hours (it should double in size).
Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices.Place in greased two 13x9 baking dish. Let rise until doubled in bulk (about 2-3 hours)
Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

Dad's Quiche

2009-02-10T23:08:00.000-08:00

Prepared by Kathy

Ingredients:

1 lb. fresh or frozen spinach - cooked and drained well
1/2 cup chopped onions
1 clove garlic - minced
2 tbl. butter
1 1/2 cup (6 oz) shredded swiss cheese
3 eggs beaten
3/4 cup milk
1 tsp. basil
1/2 tsp celery salt
2 medium tomatoes thinly sliced (optional)
1 tbl. flavored breaded crumbs
1 tbl. parmesan cheese

Directions:

1. Prepare crust - dad cheats and uses store bought
2. Press excess water out of spinach
3. Saute' onions & garlic; add spinach and cook until excess water evaportates
4. Mix all ingredients except tomato, bread crumbs and parmesan cheese
5. Pour into pie shell and arrange tomatoes on top
6. Bake in a hot oven at450 degrees for 15 minutes
7. Lower heat to 350 degrees and cook for 10 minutes
8. Sprinkle bread crumbs and parmesan cheese on pie and bake 10 minutes longer.

Puffed Pancake with Raspberries

2009-02-10T23:00:00.001-08:00

Prepared By Lisa

Ingredients:

6 eggs
1 cup milk (I used 2% - do not use skim)
¼ cup orange juice
½ cup sugar
1 cup flour
¼ teaspoon salt
½ cup butter (1 stick)
½ pint raspberries
Confectioner’s sugar

Directions:

Preheat oven to 350 degrees.
Mix eggs, milk, orange juice, sugar, flour, and salt in a blender.
Melt butter in a 9-inch round glass pie plate (I used ceramic) in oven until sizzling. Do not allow butter to brown.
Pour batter into baking dish and bake in middle of oven until puffed and brown, about 20 -25 minutes. There is a lot of butter on top of the pancake when it is done so I took paper towel and blotted it to get rid of some of the melted butter.
Fill pancake with raspberries and sprinkle with confectioner’s sugar.
To make raspberry sauce – heat 1 jar of seedless raspberry jam.

Apple Cinnamon Quiche

2009-02-10T22:58:00.000-08:00

Prepared by Carol

Ingredients:

2 apples, peeled and sliced
2 Tbsp butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream

Directions:

Saute' apples in butter for 5 minutes.
Sprinkle sugar and cinnamon over apples
Layer apples in pastry shell
Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together the eggs and whipping cream
Pour over the apple/cheese mixture
Bake in preheated oven 375 degrees for 35 minutes or until set

TT's Theme for February is Breakfast

2009-02-09T05:22:00.000-08:00

Breakfast at Patty's this month!

I don't know about you, but when I make breakfast for my family I'm always the last one to sit down. Which means everybody else is almost or already finished eating. This can be prevented by preparing make ahead recipes such as baked french toast, egg strata, crockpot egg casseroles, breakfast rolls. etc. Our TT group will be trying out some of these wonderful ideas on February 10th.

But what if you don't want or don't have time to do make-ahead recipes and just want to cook a nice Sunday breakfast and sit down with your family. Here are some tips on how to keep your breakfast food warm so that everyone can be served at once:

For eggs, bacon and toast:

1. Set your table and be sure to have your jams, jellies, juice etc. set out before you start cooking.
2. Put 4 pieces of toast in the toaster. Have 4 more slice of bread ready to go.
3. Butter your skillet, scramble eggs in the same skillet (if using non-stick skillet, remember to use the appropriate utensils:)). Salt and pepper as they cook. If you have warming tray put them in warming tray and stir in a little sour cream.
4. Butter and put toast in warming tray.
5. Start 2nd set of toast.
6. While oven is preheating place 8-12 strips of bacon on broiling pan. For more bacon have two broiling pans and prepare a second tray to throw on. Place the oven rack on highest shelving. You are only going to broil a few minutes and turn it once in middle of cooking with tongs. Total time will be about 3-5 minutes or so. I like to turn the broiler temp down some. overdone pieces can be crumpled and saved for something else (such as salad, soup toppings, etc.)

Note: If you want you can get the bacon going first and then cook your eggs on the stove top while your bacon is cooking in the broiler.

Pancakes for Everyone, Try this:

You can keep pancakes warm by placing them in a single layer on a paper-towel-lined cookie sheet in a preheated 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy. They'll hold in the oven at 200 degrees for up to 10 minutes. Keep putting the pancakes in the oven as you go, then, as soon as the last batch is cooked, serve it immediately on a warm platter.

Another way is to bring 2 cups water to a simmer in a large saucepan. Place a large heatproof plate on top of the saucepan. As the pancakes are cooked, place them on the warm plate covered with a clean cloth until serving time

Or if you how about keeping pancakes warm in a pancake tortilla warmer. You can purchase these for around $12-$15 at Cooking.com or Amazon.

Speaking of Tortillas! This works great, not only for taco night, but for a breakfast burritos. Here is my recipe for breakfast burritos (I was planning to bring these to our TT breakfast tomorrow but I decided to bring Orange Rolls instead)

Breakfast Burritos:

Ingredients:

1/2 pound bulk pork sausage

1 onion, peeled and finely chopped

1 can (4 oz.) diced green chilies

10 large eggs

1/3 cup milk or cream

About 1/2 teaspoon salt

About 1/2 teaspoon pepper

6 flour tortillas (10 in.)

3 cups shredded cheddar - jack cheese - divided

Directions:

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage, onion, and chilies until meat is crumbled and browned, about 15 minutes. Drain off and discard fat.

In a bowl, beat eggs to blend with 1/3 cup milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.

You can serve the egg mixture in a bowl along with your warmed tortillas and shredded cheeses and salsa

Or you can make ahead the night before or make everyone's burrito and bake in the oven:

Lay flour tortillas flat on a counter. Spoon an equal portion of the meat and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with 2 cups of cheese and roll burritos up snugly. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.

Bake in a 200° oven until cheese is melted - 15 to 20 minutes; if chilled, bake in a 325° oven until hot in the center, about 15 minutes - remove from oven and sprinkle with remaining cheese, put back in the oven uncovered till cheese melts. Serve Hot!

Egg, Cheese & Vidalia Onion Burrito:
(My favorite!)

1 Vidalia onion (or any sweet onion), peeled and finely chopped

10 large eggs

About 1/2 teaspoon salt

About 1/2 teaspoon pepper

6 flour tortillas (10 in.)

1 cups American cheese (shredded, or cut up pieces of deli american cheese)

1-2 Tbsp butter

In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onions and saute until softened. Pour eggs into onion mixture in frying pan; cook for 1 minute; add cheese; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.

Spoon egg mixture on warm flour tortillas and roll burittos tightly.

Make It or Fake It and Take It .....

2009-01-20T11:58:00.001-08:00

Sometimes there's just a need to fake it!! ...

Karen came up with a great theme for our January TT outing. Make It, Fake It and Take It - recipes for those that need to bring a dish to pass but you just don't have the time to make something from scratch. At a previous TT outing, Karen had a crazy day but still wanted to come for our dinner so she faked us out with her famous "SC Salsa". So she gave us all the opportunity to fake it. Some faked it, some made it, some even had thier spouse make it.

It was a fun night with our usual group and some brought our husbands along too. One hubby won the Silver Spoon for his Extraodinaire Delived Eggs !! :)

We all made sure to "take" in the great food and fun. Thanks Karen for bringing out the Left Center Right dice game!

SC Salsa
Prepared by Karen at a previous TT outing ...

1. Go to Sam's Club for the special ingredients

2. Show membership card at door.

3. Wander over to the food counter for a slice of pizza.

4. Walk around the store and search out the free food samples.

5. Find the fresh salsa in a container over by the meats, fish and cheeses.

6. Buy it.

7. Come home and put it in a pretty pottery bowl so everyone thinks you made it.

PS - This also works for red potato salad as well as other items.

------------------

Pete's Deviled Eggs Extraordinaire

Prepared by Theresa's husband, Pete ...

Ingredients:

1 ½ doz. Hard-cooked eggs, peeled
½ to ¾ cup mayonnaise
¼ cup each of sour cream and cream cheese
2 Tbsp. Dijon mustard
1 tsp. cider vinegar
¼ tsp. salt
¼ - ½ tsp. (or to taste) cayenne pepper
Paprika and olives for garnish

Directions:

Cut cooked eggs in half lengthwise. Remove yolks, set whites aside. In a small bowl, mash yolks. Add the mayo, sour cream, cream cheese and seasonings; mix well. Stuff or pipe into egg whites. Garnish with paprika and/or olives. Refrigerate until serving.

Yield: 36 halves.

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Roasted Tomatoes with Garlic, Gorgonzola and Herbs
Recipe courtesy Giada De Laurentiis, 2008

Prepared by Kelly

Show: Giada at HomeEpisode: A Day of Indulgence

Prep Time: 5 min, Inactive Prep Time: 15 min, Cook Time: 25 min

Serves: 6 to 8 servings

Ingredients:

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs (I will be using my "Magic Powder" breadcrumbs)
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Directions:

Preheat the oven to 375 degrees F.

Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

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Shrimp Dip

Prepared by Cathy

Ingredients:

2 - 8 oz cream cheese (slightly softened)
2 - 8 or 9 oz jars of horseradish
14 med-jumbo shrimp (cut up 11 of the pcs)
ketchup
wax paper
bowl - dome shaped or round
crackers
garnish

Directions:
1. Soften cream cheese and mix w/ 6-8 oz of horseradish (more/less- to taste)
2. Blend in pieces of shrimp
3. Line bowl w/ wax paper and pack mixture in the bowl and wrap the excess wax paper over top
4. Refrigerate for a few hours
5. Garnish plate w/ greens
6. Turn bowl over on greens and peel off the paper
7. Garnish w/ 3 pcs of shrimp and pour cocktail sauce over the mold

NOTE: Mix ketchup and horseradish to make your own cocktail sauce - just keep adding until you enjoy the taste.

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Hot Clam Bread Dip

Prepared by Debbie

Ingredients:

1 (20 ounce) loaf round French bread
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
Extra bread for dipping (optional)

Directions:

1. Preheat oven to 250 degrees F (120 degrees C).
2. Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
3. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
4. Bake at 250 degrees F (120 degrees C) for 2 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

If you don't have time to make this, stop by your grocery store and pickup a container of premade chipped beef dip!!

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Chili Cheese Dip

Prepared by Kathi-Anne's husband, Tim

Ingredients:

1 brick cream cheese
1 cup of Tim's famous Chili
1/4 cup of salsa1 cup shredded cheese

Spread the cream cheese over the bottom of a pie plate, it’s a bit easier to do if it’s not straight out of the fridge. Spread the chili on top, you can use homemade chili if you have leftovers. Top with salsa and then with the cheese. Bake for 15 minutes at 350°F, or until the edges are bubbly. Serve warm with chips.

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Cheese & Crackers

Thanks for the fun night Karen!!

February's theme is Breakfast at Patty's house! See you then.

Happy 2009!

2009-01-01T13:38:00.000-08:00

HAPPY NEW YEAR FROM TASTE TEMPTERS!!
Have a Safe & Happy Holiday!

Karen will be hosting this month's TT outing. I can't wait to see what she comes up!

We'll see you soon with a great year of recipes for 2009.